A superfood salad for when you need some extra energy. Cook the potatoes in advance and it’s quick to assemble for a nutritious and delicious lunch.
- Large saucepan
- Large bowl
- 1.5 lbs Little Potatoes (this recipe uses Little Pearls™, but you can use any kind you like)
- 2 Tbsp red quinoa, cooked and chilled
- 1 avocado, diced
- 1 lime, juice and zest
- 1/4 cup olive oil
- (To taste) salt and pepper
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup toasted almonds, chopped
- 1/2 cup sprouts
- 2 sprigs fresh mint
- 1/4 cup feta
Boil little potatoes 10 to 15 minutes until fork tender, then strain and cool. This can be done in advance for quick assembly.
Cut potatoes in half and place in a bowl. Gently combine with quinoa, avocado, lime juice, lime zest, olive oil, and salt and pepper.
Serve on a platter or portion to smaller dishes and top with seeds, nuts, sprouts, mint, and crumbled feta.